Guanciale or bacon, eggs, spaghetti: this is the original and organic carbonara recipe.

organic carbonara recipe

A breif history of the Carbonara recipe

A worldwide-known dish of modern Roman cuisine, the first time the “carbonara” name appeared in Italy was on the “Italian cuisine” magazine, in 1954.

Reportedly, the origin of this recipe is still uncertain and includes amazing stories, like that of a chef claiming to have invented it on the occasion of a gala dinner held in Riccione by generals Harold Alexander e Sir Oliver Leese*.

Carbonara is easy to prepare, tasty and and a perfect example of organic cuisine, since it is made with 100% organic ingredients!

So, go visit your favourite organic store and enjoy Organicity’s recipe for your spaghetti carbonara.

Preparation time: 20 min

Ingredients for 4 persons:

  • 240 G organic spaghetti
  • 4 eggs
  • 2 spoons of organic
  • extra virgin olive oil
  • 200 G sliced bacon from 100% organic breeding
  • 50 G organic Parmigiano Reggiano

Since this dish seems to be connected to the ’50, as the cooking soundtrack of the recipe we would like to suggest to play some


Preparation of the spaghetti Carbonara

At first, it may seem quite simple to prepare carbonara, but this dish is actually one of the most difficult among the typically Italian ones – and you can easily spoil it.

Boil at least two liters of water in order to prepare the spaghetti since they need to be fully covered.

While the water is warming up, it is time to prepare your carbonara sauce. Dice the bacon and start frying it with some extra virgin olive oil in a pan, over moderate heat.

Once the bacon is crispy, put away the pan from the heat. When the bacon and the pan have cooled down, add one egg yolk for person: this is a very important step, in order to prevent the egg yolks from coagulating.

Leave your cream for a while and when the water is boiling, prepare your spaghetti. They need to be cooked for 11 minutes. Once they’re ready drain them, mix your yellow cream and pour it on the spaghetti.

Although some recipes do not include the Parmigiano Reggiano, this ingredient is strongly suggested as a key element of the carbonara. So feel free to add your organic Parmigiano Reggiano in the amount you prefer, and just remember to add a sprinkle of pepper in the end.

The result is your tasty and creamy spaghetti carbonara, the perfect dish for a simple dinner with the people you are in love with.

*Click here to know more on the history of the carbonara recipe 

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